Colin Quinn's Irish Lamb Stew

5116_031710_stew_l

Ingredients in this Recipe

1/2 teaspoon Homemade Vegan Worcestershire Sauce
1/4 cup heavy cream
1/4 cup pearl barley
2 medium onions, chopped
2 tablespoons olive oil
2 teaspoons fresh thyme
3 cups homemade or store bought low sodium chicken stock
3 pounds boneless lamb shoulder, cut into 1 inch cubes
6 medium russet potatoes, peeled
8 medium carrots, sliced on the bias into 1 inch pieces
Chopped fresh flat leaf parsley, for serving
Coarse salt and freshly ground pepper

Recipe Preparation

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